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Girl Scout Cookie RecipesThank You! With your support, Girl Scouts can continue to be the world's preeminent organization dedicated solely to girls, where, In an accepting and nurturing environment, girls build character and skills for success in the real world. In partnership with committed adults, girls develop qualities that will serve them all of their lives - like strong values, a social conscience, and conviction about their own potential and self-worth.Our Mission: We dedicate ourselves to the purpose of inspiring girls with the highest ideals of character, conduct, patriotism, and service that they may become happy and resourceful citizens. Click here for the 2006 winning "Sweet Success" recipes. Click here for the 2005 winning "Sweet Success" recipes. Click here for the 2004 winning "Sweet Success" recipes.
Girl Scout Thin Mint Parfait 1 sleeve of Thin Mint cookies plus extra cookies for garnish 2 C. of Chocolate Mousse This can be made from scratch or use one of the mousse mixes that are available at the grocery store, i.e. Dean Jacob's Chocolate Mousse Quick Mix. 1 tsp. Peppermint Extract 1 C. Whipping Cream 1 tsp. vanilla extract Process the sleeve of Thin Mint cookies in the food processor until fine crumbs. Make your choice of chocolate mousse and add one teaspoon of peppermint extract to the mousse. Whip the cream with the vanilla on high speed until stiff peaks form. Layer into parfait glasses as follows: Chocolate Mousse Whipped Cream Thin Mint Crumbs Chocolate Mousse Whipped Cream Top with 1 Thin Mint cookie, cut in half and sprinkle additional crumbs Back to top of page Chocolate Thin Mint Monster Cookie 1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough 1/2 pkg. (19 cookies) Girl Scout Thin Mints 1/2 cup white chocolate morsels Vanilla ice cream, optional Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13x9x2-inch baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on MEDIUM HIGH (70% power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream. Makes: 8 servings - From the Kitchen of ABC Bakery Back to top of page Chocolate Coconut Caramel Delight 1 box Girl Scout Caramel deLites 3 tablespoons margarine, melted 1 pkg. (8 oz.) cream cheese, softened 1/4 cup sugar 2 tablespoons milk 1 1/2 cups non-dairy whipped topping, thawed 1 1/4 cups cold milk 1 pkg. (4-serving) instant coconut creme pie filling 1/4 cup toasted coconut 3 tablespoons semi-sweet chocolate mini morsels Place Place cookies in a food processor or blender; process until fine crumbs. Spray bottom of a 9-inch square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 1 1/4 cups milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions. - From the Kitchen of ABC Bakery Back to top of page Chocolate Caramel Apple Dessert 1 box Shortbread 2 T. Butter 8 ripe apples 1 tsp. Cinnamon 1 T. Brown sugar 1 1/2 Boxes of Carmel deLites 1 C. Milk Chocolate chips 1. Preheat oven to 350 degrees F. 2. Crush Shortbread into crumbs. Melt butter and mix into Shortbread crumbs. Pack into bottom of pan to make crust for dessert. 3. Slice apples thin so they bake evenly. It is best to store the apples in cold water until done slicing to prevent them from turning brown. Add the cinnamon and brown sugar and mix so apples are thoroughly coated. Spread apples evenly over the Shortbread crust. 4. Crush Carmel deLites coarse, to use as topping for the dessert. A food processor works well for this. Spread the crushed Carmel deLites evenly over the apples. 5. Bake the dessert in the oven for about 20 minutes or until apples are tender. 6. Melt chocolate chips in a double boiler. Drizzle melted chocolate over warm dessert. 7. Plate and enjoy! Back to top of page Girl Scout Double Peanut Butter Tart Crust 18 Girl Scout Peanut Butter Sandwich Cookies 1/2 C. chopped peanuts 1/4 C. butter, melted 1st Layer 2 T. Butter 1 C. semi-sweet chocolate chips 1 T. water 1/4 C. powdered sugar 2nd Layer 1/3 C powdered sugar 1/2 C creamy peanut butter 1/4 C. butter, softened 3 ounces cream cheese, softened Garnish 1/4 C. chocolate chips 1 T. cream or butter 8 - 9 Girl Scout Peanut Butter Patties, cut in half Mix together cookies and peanuts. Blend in melted butter. Press crust mixture on the bottom of a pizza pan (or a 10 inch tart pan). Refrigerate. In a small sauce pan, melt together until well blended, the butter, chocolate chips and water. Remove from heat and stir in 1/4 C. powdered sugar until smooth. spread this mixture over the crust. Combine all ingredients for the 2nd layer and mix with electric mixer until smooth, light and fluffy. Spread this mixture over the 1st layer. Mark off 16 - 18 serving pieces around the edge of the tart. Melt chips and butter(or cream) over low heat until smooth. Drizzle or pipe over the 2nd layer. Place 1/2 of each Peanut Butter Pattie cookie along the outer edge at the center of each serving. Use a little of the melted chocolate for "glue" if necessary. Back to top of page Peanut Butter and Jelly Ice Cream Sundae Pie 1 box (9 oz.) Girl Scout Peanut Butter Sandwich Cookies 5 tablespoons butter or margarine, melted 1 quart vanilla ice cream, softened 2/3 cup strawberry topping 1/3 cup peanuts, chopped Chocolate fudge topping, optional topping upon completion Place cookies in food processor or blender; process until fine crumbs. To make crust, combine cookie crumbs and butter. Set aside 1/2 cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan. Freeze until firm. Spread 2 cups ice cream in an even layer over cookie crust. Drizzle with 1/3 cup strawberry topping and sprinkle with 1/4 cup reserved crumb mixture. Top with remaining 2 cups ice cream, spread in an even layer. Drizzle with remaining 1/3 cup strawberry topping. Sprinkle with remaining 1/4 cup crumb topping and chopped peanuts. Freeze until firm. To serve, cut into 8 wedges. - From the Kitchen of ABC Bakery Back to top of page Fudgy Peanut Butter Balls 1 1/2 boxes (24 cookies) Girl Scout Peanut Butter Patties 3 tablespoons butter or margarine, melted 2/3 cup salted peanuts, finely chopped Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve. - From the Kitchen of ABC Bakery Back to top of page | |||
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